My first "quick" brisket

Bigmista · Jun 15, 2008

Did my first quick brisket yesterday for a tasting Scheduled for the afternoon. I put it in the Spicewine at 300 degrees at 7am. It was 160 degrees at about 10:45 am.

I foiled it with Worsey sauce and AJ and put it back in the smoker. It hit 195 at about 12:30pm. I stuck it in a cooler until the tasting at 3:30pm. It came out tender and juicy. These folks enjoyed it along with the ribs, chicken, bbq beans, green beans and Pineapple coleslaw.

I got the job and even a little taste for myself!

McClung · Jun 15, 2008

Soooo, how did it taste in comparision to low and slow?

txschutte · Jun 15, 2008

I did my first quick brisket yesterday. I couldn't tell the difference between it and the 14 hr briskets I've done. The only difference I noticed was the shallow bark and shallow smoke ring.

Bigmista · Jun 15, 2008

Couldn't tell much difference Might give it a shot in competition.

Bigmista · Jun 15, 2008

No difference in taste, right Pissy?

BBQ Grail · Jun 15, 2008

Looks good Mista. Congrats on the gig...

Cabntmkr1 · Jun 15, 2008

As usual, Bigmista, you've made me hungry!:twisted::mrgreen:
That looks awesome!:mrgreen:
Congrats on the gig...

Bigmista · Jun 15, 2008

Thanks! I'm thinking Rib-eyes tonight. Stay tuned!

Jacked UP BBQ · Jun 15, 2008

I love quick brisket, that is the only way I ever cook it. It comes out just as good, and a lot less chance for bitter smoke flavor. Nice job of the beef!

OSD · Jun 15, 2008

Nice job on the brisket!

ThomEmery · Jun 15, 2008

I have found em a lil short on comp. flavor but fine for cater work

txschutte · Jun 15, 2008

Bigmista said:
No difference in taste, right Pissy?

I couldn't tell one, Pista.

david · Jun 15, 2008

Quick? I always cook brisket at around 300... course any lower is a real pain in my bandera!

thunter · Jun 16, 2008

Looks great and I am sure it tasted great too. I have done the quick brisket too and the only thing missing is the bark I like. Other than that, there was no difference in taste.

Hook_Line_and_Sinker · Jun 16, 2008

Looks great and same great taste ! sounds like a winner

was there any difference besides temp and time?

DaChief · Jun 16, 2008

Haven't tried "quick" yet. May have to give it a shot. That looks great!

Bigmista · Jun 16, 2008

I recommend it as a time saver. Try it out!

wlh3 · Jun 16, 2008

Glad ya got the gig Neil. The people look happy too. Nice briskit.:icon_bigsmil

The_Kapn · Jun 16, 2008

Higher temps work wonderful for Brisket and Pork.

TIM

Solidkick · Jun 16, 2008

The_Kapn said:
Higher temps work wonderful for Brisket and Pork.

TIM

I'm still not sold on the idea myself.......

My first "quick" brisket

somebody shut me the fark up.

McClung

Guest

Quintessential Chatty Farker

somebody shut me the fark up.

somebody shut me the fark up.

somebody shut me the fark up.

is One Chatty Farker

somebody shut me the fark up.

Babbling Farker

is Blowin Smoke!

Babbling Farker

Quintessential Chatty Farker

is one Smokin' Farker

is Blowin Smoke!

is Blowin Smoke!

Babbling Farker

somebody shut me the fark up.

is Blowin Smoke!

Moderator Emeritus

somebody shut me the fark up.

Similar threads